1 c. green grapes, halved and seeded
1 tbsp. dry white wine
1 lb. sole fillets
1 tbsp. lemon juice
Salt and pepper to taste
1/2 tsp. grated orange peel
1 tsp. butter
1 orange, cut in slices
Watercress sprigs

Place grapes in a bowl and drizzle with wine. Arrange fish on a sheet of foil on a broiling pan, and sprinkle with lemon juice. Season with salt, pepper and grated orange peel. Dot with butter. Broil until golden brown, about 5 minutes. Arrange the wine-marinated grapes, cut side down, over the top of the sole fillets, and broil about 1 minute longer. Garnish each serving with an orange slice and watercress.